Live-Fire Cooking Like You’ve Never Experienced Before Just opened late December 2021, chef Seth Stowaway’s first restaurant (and delightful neighboring cocktail bar with its own a la carte food menu, Liliana) is a unique 100%, live-fire restaurant sans microwaves or burners. With two nightly seatings at one long communal table, it feels like a dinner party in full view of the kitchen with the warm woods of the dining room. From seafood to other meats, the themes of the tasting menu-only change regularly. On the initial menu of game birds, a trio of guinea hen was a "wow" course offering unusual variations from what I've seen at thousands of restaurants around the world: cured guinea hen like an aged fish with a bit of chew and sashimi-esque delicacy, cured in hazelnut oil, dotted with rehydrated fig jam. Then a juicy round of guinea hen-abalone sausage with apple pine puree. And a silky, raw Guinea hen tartare (!) accented with quince and hot mustard in almond milk. Stowaway goes bold and unexpected, reaching for creative heights.